A simple, fresh traditional Mexican authentic guacamole made up of only a few ingredients; avocado, onion, salt and lime - with optional added tomato, coriander and chilli.
There are a couple of variations to this recipe. The base authentic guacamole can be made of just four ingredients; avocado, onion, salt, and lime juice ( which is also technically optional, for some people). However, I also always add the chilli and coriander (cilantro) to my base too. Feel free to omit these, if preferred.
Finely chop the onion, chilli and coriander.
Gently mash the avocados with a fork till creamy but still slightly chunky. Optionally, use a potato masher.
Mix the chopped veggies into the avocado and pour over the lime juice and salt.
Mix and enjoy!
For even more nutrients, chop some tomatoes and add them to the guacamole. Sprinkle some pepper on top. Serve with some tortilla chips or crackers.
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Notes
How To Keep Your Guacamole Fresh & Stored
Guacamole (and avocado in general) is notoriously difficult to keep fresh and green (because no one likes it when their guac turns brown). Lime juice can certainly help to keep the guacamole from turning brown for a little while (as can lemon juice but I wouldn't recommend that for this recipe). However, even that has its limitations. Plus, if you're wanting to keep this recipe lime-juice free then obviously that isn't an option.
There are two alternative methods that I can suggest:
The first is laying a piece of plastic wrap directly onto the guacamole and this should stop it from going brown for a couple of days (maximum). I haven't yet had the chance to see if this would work with beeswax wrap, to avoid single-use plastic.
The Second Method may sound a little suspect - but it works. And that is to transfer it to an airtight container, pour a small layer of water over the guac (about 1cm), close the container, and store in the fridge. This can work to keep your guac green for up to three days.
And if you're wondering if you can freeze guacamole, then the answer is yes. The trick is to keep the guacamole simple - so that means sticking to four ingredients. No watery tomatoes or onions, as they won't freeze well. Frozen guacamole can then be stored for up to three months in the freezer. To defrost the guacamole, just leave it to thaw in the fridge - At this point you can also add in any extras you'd like (the tomato, onion etc). Then serve as usual - my favourite way is with some high fibre crackers or tortilla chips.